Spring

Ingredients:

• 1 bunch of radishes, thinly sliced

• 1 bag of arugula

• 1 bag of spinach

• 1 stalk of garlic

• ¼ cup grated parmesan cheese

• Juice from 2 lemons

• ¼ tsp salt

• 1 tsp coarse black pepper

• ½ cup extra virgin olive oil

Instructions:

1. Thinly cut or mince the stalk of fresh garlic (the entire stem is edible, use amount to taste). 

2. Stir in the lemon juice, salt, and pepper. Then, whisk in the olive oil to emulsify. Set it aside. 

3. Add fresh arugula and spinach to a mixing bowl and toss to incorporate. Top the greens with sliced radishes and freshly shaved parmesan. Serve with lemon vinaigrette above, and enjoy! 

Notes: Optionally, consider additionally topping the salad with asparagus, fresh or roasted!

Ingredients:

• 5-6 asparagus spears, trimmed

• 1 cup of arugula

• 1 cup of spinach

• 2 tsp olive oil

• Handful of grape tomatoes

• 5 sliced of halloumi cheese

• 2 Tbsp neutral oil

• 2 Tbsp seasoned rice vinegar

• 1 tsp red wine vinegar

• 1 small clove garlic, minced

• Sea salt and freshly cracked pepper to taste

Instructions:

1. Preheat a grill pan over medium-high heat.

2. Drizzle olive oil over asparagus, tomatoes, and halloumi. Season with salt and pepper.

3. Grill for 3-4 minutes, flipping as needed, until vegetables are tender and halloumi is golden.

4. In a bowl, whisk together canola oil, vinegars, garlic, salt, and pepper.

5. Toss arugula and spinach with the vinaigrette.

6. Top with grilled asparagus, tomatoes, and halloumi. Serve immediately.

For the Filling:

• 1 lb Rhubard, trimmed and cut into 1-in pieces (about 3 cups)

• ¼ cup granulated sugar

• 1 tb lemon juice

• 1 tb lemon zest

• pinch of salt

For the Crisp:

• ¼ cup all-purpose flour

• ¼ cup packed light brown sugar

• ¼ cup rolled oats

• ¼ tsp ground cinnamon

• Pinch of salt

• 3 tb unsalted butter, cold and cut into small pieces

Instructions:

1. Preheat the oven to 375° F and grease a baking dish.

2. Toss rhubarb with sugar, lemon juice, zest, and salt; spread in a prepared baking dish.

3. Mix topping ingredients, cut in butter until crumbly.

4. Spring topping over rhubarb.

5. Bake for 35-40 minutes, until the topping is golden and filling is bubbly.

6. Cool slightly before serving.

For the Cabbage:

• 1 medium napa cabbage

• ¼ cup coarse salt

• 2 tbsp glutinous rice flour

• ¾ cup water

• 1 lb Korean radish, julienned

• 2 medium carrots, julienned

• 8 oz scallions, sliced and cut into 2-in length

• 8 oz Chinese chives, cut into 2-in lengths

For the Sauce:

• 3 tbsp dried shrimp or Korean salted shrimp

• 1 large onion, peeled and cut into chunks

• 8 cloved garlic (peeled)

• 1 inch ginger, peeled

• 3 tbsp fish sauce

• 1½ tbsp salt

• 1 tbsp sugar

• ¾ - 1 cup Korean red pepper flakes

Instructions:

1. Salt the cabbage. Cut cabbage into bite-sized pieces. Toss with ¼ cup salt and let sit for 2 hours, mixing every 30 minutes. Rinse well and drain.

2. Make rice paste. Mix 2 tbsp sweet rice flour with ¾ cup water. Cook on low heat, stirring, until thick. Let cool.

3. Make kimchi sauce. Blend garlic, ginger, onion, shrimp (or fish sauce), sugar, and salt. Mix in cooled rice paste and red pepper flakes to make a thick paste.

4. Mix everything. In a large bowl, combine cabbage, radish, carrots, green onions, and chives. Add sauce and mix well using gloves.

5. Ferment. Pack into jars tightly, removing air bubbles. Leave out at room temperature for 1-2 days. Move into the fridge. Tastes best after a few days.

Ingredients:

• 1 bunch asparagus, trimmed

• 1 bunch Hakurei turnips, sliced

• 2 medium tomatoes, thickly sliced

• 2 cups fresh lettuce

• 1 medium baguette, sliced

• ½ cup shaved parmesan

• Olive oil

• Approx. 1 tb red wine vinegar

• Cracked black pepper and kosher salt to taste

• Fresh basil, parsley, or scallions to taste

Instructions:

1. Trim asparagus and slice Hakurei turnips.

2. Grill asparagus and turnips until tender.

3. Grill baguette slices until golden.

4. Combine grilled vegetables, bread, lettuce, and tomatoes in a bowl.

5. Toss with Parmesan, herbs, olive oil, red wine vinegar, salt, and pepper.

Ingredients:

• 1 medium yellow squash, spiralized or thinly sliced

• 1 medium zucchini (optional, for extra noodles), spiralized or thinly sliced

• 4 cups vegetable broth or mushroom broth

• 1 tbsp miso paste (optional for flavor depth)

• 1 tbsp soy sauce or tamari

• 1 tsp sesame oil

• 1 clove garlic, minced

• 1 tsp fresh ginger, minced

• Salt and pepper to taste

• Optional protein: tofu cubes or mushrooms

Instructions:

1. Prepare the noodles. Spiralize or thinly slice the yellow squash and zucchini. Set aside.

2. Make the broth. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for about 1 minute until fragrant.

3. Add broth & flavor. Pour in vegetable or mushroom broth. Stir in miso paste and soy sauce until dissolved. Bring to a gentle simmer.

4. Cook the greens. Add chopped bok choy and cabbage to the pot. Cook for 3-5 minutes until tender but still crisp.

5. Add noodles. Stir in the squash and zucchini noodles and cook for an additional 2-3 minutes, just until tender but not mushy.

6. Season. Taste and adjust seasoning with salt, pepper, or extra soy sauce.

7. Serve. Ladle into bowls and garnish with chopped green onions. Add tofu or mushrooms if desired.

Ingredients:

• 4 small zucchini

• 1 bunch garlic scapes, thinly sliced

• 1 lb fettuccine

• 3 tbsp olive oil

• 10 cloves garlic, peeled and finely chopped

• 1½ tsp crushed red pepper flakes

• 1¼ cup Pecorino Romano cheese

• Juice and zest of 1 lemon

• Salt and freshly cracked black pepper

• ¼ cup bread crumbs

• 4 sprigs mint, leaves only, torn

Instructions:

1. Cook fettuccine according to package instructions.

2. In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.

3. Add garlic scapes and sauté for 2-3 minutes. Add julienned zucchini and cook until tender.

4. Drain pasta and add to the pan with vegetables. Stir in lemon juice, zest, and Pecorino cheese. Season with salt, pepper, and red pepper flakes.

5. Top with bread crumbs and mint leaves before serving.

Ingredients:

• 2 cups of peeled and diced rutabaga

• 2 large apples, cored and sliced

• 2 tbsp of butter, melted

• A pinch of cinnamon (or more)

• A dash of salt to balance the sweetness

• A generous splash of maple syrup (about ¼ cup)

Instructions:

1. Preheat your oven to 375°F (190°C) and grab a baking dish—no need to grease it

2. Toss the diced rutabaga and sliced apples in the baking dish. Tip: Make sure the pieces are roughly the same size for even cooking.

3. Drizzle the maple syrup and melted butter over the top, then sprinkle with cinnamon and salt. Tip: Use your hands to mix everything together; it’s messy but ensures every piece is coated.

4. Bake for 45 minutes, stirring halfway through. Tip: You’ll know it’s done when the rutabaga is fork-tender and the apples are beautifully caramelized.

Ingredients:

• 1 apple coarsely grated

• 1 white onion

• ½ head of green cabbage

• 1 tbsp of salted butter

• 1 tbsp apple cider vinegar

• 1 tsp of sugar

• ½ tsp kosher salt

• Ground black pepper

• Dash of ground nutmeg

• Pinch of smoked paprika

• Optional: Add bacon!

Instructions:

1. In a large skillet over medium heat add the butter. Once melted, stir in the apple, onion and cabbage. Cook for about 5 minutes while stirring often.

2. Stir in the vinegar, sugar, salt, pepper, nutmeg, and paprika. Continue cooking until cabbage is tender, about 7-10 minutes.

Helpful Hints!

1. Cut the cabbage into uniform size pieces (3-4 cups in total)

2. Cook until tender- overcooking leads to mushy cabbage

3. For meat lovers- add bacon!

Ingredients:

• 6 cups kale, stemmed and chopped

• 2 cups asparagus, chopped into thirds

• ¾ cups yellow onion, diced

• 1 ½ tbsp brown sugar

• 6 tbsp apple cider vinegar

• ¾ c water

• 1 tsp black pepper

• 1 tsp olive oil

• Pinch of salt

Instructions:

1. Chop the onion, asparagus, and kale.

2. Heat 3-4 inches of well-salted water in a large, rimmed saute pan over high heat. Cover to bring to a boil. Prepare a bowl with ice water.

3. Add in the asparagus and blanch for 2 minutes, or until bright green.

4. Transfer the asparagus directly into the ice bath and return the pan to medium heat.

5. Add in the onions and stir occasionally, until softened. Reduce heat if needed to prevent browning.

6. Add the chopped kale to a large bowl with 1 tsp of oil and a pinch of salt. Massage the oil and salt into the leaves until slightly bruised, 1-2 minutes.

7. When onions are soft, add in water, brown sugar, apple cider vinegar, and black pepper.

8. Let the dressing simmer until slightly reduced, 2-3 minutes. Taste and add a pinch of salt or pepper if needed.

9. Set the dressing aside off the heat to cool for a few minutes and assemble the salad. Dry the asparagus gently and combine with kale.

10. Toss the salad in the warm dressing, then arrange on a platter.

Option: top with almonds for a little crunch!

Ingredients:

• 4-8 cups of Swiss Chard, chopped

• 1-1.5 lbs of Asparagus, trimmed

• ½ White Onion, chopped

• 2 cloves Garlic, minced

• 1 Potato, diced

• 2 tbsp olive oil

• 5 c vegetable stock

• 1 Avocado

• 2 c water

• Salt and pepper to taste

• Pinch of chili flakes (optional)

• Toasted almonds, sliced (optional)

Instructions:

1. Sauté Aromatics: Heat a large pot over medium-high heat with olive oil. Add the onion and sauté for 3 minutes. Stir in the garlic and chili flakes until fragrant.

2. Cook Vegetables: Cut the asparagus into 1-inch pieces and add to the pot with the potato. Cook for 2 minutes.

3. Simmer: Pour in the stock and bring the mixture to a boil. Reduce the heat to medium-low and cook for 15 minutes.

4. Wilt Greens: Add the chopped swiss chard and a little water. Cook until the Swiss chard is wilted and the vegetables are tender. Turn off the heat.

5. Blend: Transfer the soup to a blender in two batches. Add half an avocado to each batch. Blend until the soup is smooth and creamy.

6. Serve: Season with salt and pepper to taste preference. Pour into bowls and top with toasted almonds, chili flakes, or extra olive oil.

Ingredients:

• 1 bunch asparagus

• 1 bunch radishes

• about 2 cups spinach, packed

• ½ avocado

• 1 tbsp chives, chopped

• 2 tbsp plain Greek yogurt

• 1 tbsp extra virgin olive oil

• 1 tbsp Dijon mustard

• 1 tbsp honey

• ½ tsp garlic powder

• Salt and freshly ground black pepper to taste

Instructions:

1. Bring a medium pot of water to a boil. Add the asparagus, standing them stem end-down, and cook for just one minute.

2. Immediately transfer the asparagus to a bowl of cold water to stop the cooking process, ensuring they remain beautifully green and crisp.

3. Cut the blanched asparagus into 1.5-inch (4 cm) diagonal pieces and set aside, then cut the radishes into lengthwise slices. Slice the avocado, remove the pit, then slice the flesh and scoop it out with a tablespoon.

4. In a small jar, combine the Greek yogurt, Dijon mustard, honey, extra virgin olive oil, lemon juice, and garlic powder. Season with salt and black pepper.

5. Whisk or shake the mixture until all ingredients are well combined.

6. Arrange the baby spinach on a large plate. Top with the chopped asparagus, radishes, and avocado. Drizzle the salad generously with the honey-mustard dressing.

7. Finish by sprinkling with chopped chives, and more salt and ground black pepper.

Instructions:

• 4 packed cups arugula

• 1 medium yellow onion, minced

• 6 tbsp olive oil

• ⅔ c panko bread crumbs

• 4 garlic cloves, minced

• ½ tsp crushed red pepper

• ½ c tomato paste

• 2, 14 oz cans of cannellini beans (or other creamy white beans), rinsed

• 1 c heavy cream (or vegan substitute)

• ½ c chopped jarred sun-dried tomatoes in oil

• ⅔ c finely grated Pecorino or Parmesan cheese (or vegan substitute)

• 2 tsp finely grated lemon zest, plus 4 tsp juice (from 1 lemon)

• Toasted bread (optional) for serving

• Salt and black pepper (pinch of both)

Instructions:

1. Heat 2 Tbsp. olive oil in a skillet over medium heat. Stir in panko, salt, and pepper; cook until golden (about 3 min).

2. Transfer panko to a paper-towel-lined plate. 

3. Heat 2 Tbsp. olive oil in the skillet over medium. Add onion, garlic, and crushed red pepper; season. Cook until softened (about 4 min).

4. Stir in tomato paste; cook until darkened (about 3 min).

5. Stir in beans, heavy cream, sun-dried tomatoes, and ⅓ cup water. Simmer until flavors meld (about 5 min).

6. Stir in half the cheese, then season to taste.

7. In a bowl, toss arugula with seasoned panko, lemon zest, lemon juice, remaining ⅓ cup cheese, and 2 Tbsp. olive oil.

8. Pile greens onto the creamy bean mixture. Serve with toasted bread if desired.

Ingredients:

• 1 head bok choy, bottoms trimmed

• 1 bunch radishes

• 3 scallions, trimmed and finely chopped

• 1 tsp salt

• 1 tbsp sugar

• 3 tbsp sweet rice flour

• 3 tbsp gochugaru (Korean red chili powder)

• 1 ½ tbsp fish sauce or soy sauce

• 9 cloved garlic, minced

• 1 ½ -in piece of ginger, peeled and minced

Instructions:

1. Halve or quarter the bok choy leaves, and rinse well along with the radishes. Drain excess water and set aside.

2. To make the kimchi "glue," boil water in a medium saucepan, then whisk in rice flour until thick. Let cool to room temperature.

3. While glue is cooling, mix the bok choy and radishes with salt and sugar. Ensure it is well covered. Let stand for 30 minutes, tossing occasionally to brine well.

4. Mix the remaining ingredients into the cooled glue mixture, aside from bok choy and radish mixture, into the cooled glue base.

5. Once the bok choy and radishes are finished bringing, rinse thoroughly under cold water and shake dry. Thoroughly coat each piece of bok choy with the glue mixture, fold the leaves toward the base, and lay it in one layer in a baking dish. Fill in any gaps with radish halves.

6. Serve immediately or refrigerate overnight, covered, for better flavor.